CATALOG California Premier Culinary School (CPCS) 266 S Harvard Blvd. #304 Los Angeles, CA 90004 TEL. 213.427.5555 WWW.CPCSLA.COM Effective Date: January 1, 2012 – December 31, 2013 To Enroll www.cpcsla.com OR call 213.427-5555 TABLE OF CONTENTS January 2012 - December 2013 ABOUT Mission Statement Objectives Ownership Faculty & Staff BPPE Approval Questions Review Documents before signing Address Where Classes Are Held Complaint PROGRAM OFFERINGS European Culinary Arts & Curriculum Asian Culinary Arts & Curriculum Professional Culinary Arts & Curriculum COURSE DESCRIPTIONS Textbooks ADMISSIONS INFORMATION Admissions Requirement Admissions Policy English Proficiency Transfer Out Articulation Agreement Profession Holidays FINANCE INFORMATION Tuition Table for Programs Student Tuition Recovery Fund (STRF) Registration Fee Recreational Vocational Cooking Course Payment Methods Other Fees Cancellation, Withdrawals & Refund Policy Hypothetical Refund Example Withdrawal Date Loans Financial Aid ACADEMIC INFORMATION Class Schedules Unit of Credit Satisfactory Academic Progress & Policy Grading System Standard / Grade Point Average (GPA) Application of Grades and Credits Repeating Course Policy Experiential Credit Distance Education 3 Maximum Time in Which to Complete: Graduation Requirements Attendance Policy Probation and Dismissal Policies Leave Of Absence Student Conduct Requirements Termination, Appeal & Reinstatement Unofficial Withdrawal Automatic Withdrawal Plagiarism Expulsion Appeal Academic Advisement STUDENT SERVICES INFORMATION Library References to Public Libraries: Facilities & Equipment Student Orientation Current Student information 17 17 17 17 17 17 18 18 18 18 18-19 19 19 19-22 19 19 19 19 20 Placement Services/ Job Placement Assistance 20 Guarantee Disclaimer 20 Completion and Placement Rates 20 Occupational Information 20 Related Occupational Guides 20 Family Rights & Privacy Act 20-21 Grievance Procedure 21 Student Activities and Programs 21 Study Groups 21 Medical, Dental, Psychological Care 21 Pregnancy 21 Visitors 21 Housing Information/ Non-Residential 21-22 Retention of Records 22 GENERAL INFORMATION 22-23 Physical Description of School 22 Free Parking 22 Convenience of the Campus Location 22 Average class size 22 Transportation 22 Non-Discrimination Policy 22 Drug and Substance Abuse Policy 23 The Prevention of Abuse 23 Bankruptcy 23 Telephone 23 Visa 23 SCHOOL CATALOG RECIEPT SIGN YOUR CATALOG 3-4 3 3 3 3-4 4 4 4 4 4 5-7 5 6 7 8-9 9-10 10-11 9 9 9 10-11 11 11 11 11-13 11 12 12 13 13 13 13-14 14 14 15 15 15-19 15 7, 15 15-16 16 16 16 16 16 16 2 To Enroll www.cpcsla.com OR call 213.427-5555 ABOUT California Premier Culinary School (CPCS) Mission Statement The mission of the California Premier Culinary School is to equip the students with individualized, hands-on, practical instruction for the food and hospitality industry worldwide. We believe that through a carefully planned, well-balanced curriculum, we will give our students the solid foundation needed to build and advance in their careers. Our students come from diverse backgrounds and interests, and we prepare and furnish them with the tools to succeed, by keeping class size small and continuously updating the curriculum and installations of the school while maintaining an excellent faculty and staff of industry professionals. Objectives CPCS believes that the students should first master the traditional classic technique of the culinary arts before incorporating modern applications and global flavors. CPCS keeps abreast of current technology and equipment and thus provides students with latest state of the art training. CPCS faculty members are industry professionals who represent their area of expertise academically and professionally. The members of the Advisory Board are professionals from diverse areas, who provide CPCS with expert advice and recommendation, to further the careers of the graduates. CPCS is committed to providing the students with methods to best evaluate, anFalyze, and synthesize information in order to develop critical thinking, problem solving and communication skills in a career environment. Graduates and students acquire value of life–long learning and training. Ownership California Premier Culinary School is owned by California Premier Culinary School, Inc. a California Corporation. The members of the Board of Directors for CPCS, Inc., representing the majority of shares, are: SUZIE PANG & HAE SOON YI Faculty & Staff Chun Hee Pang Hye Soon Yi Chief Executive Officer Chief Financial Officer Tiger Kang, Chang Lee Teresa Chang Jennifer Kang Alex Kim Advisor Director Associate Director Administrator Instructors Eun Soon Kim Instructor Philip Sinsheimer Instructor Jayne Chang Instructor Teaching experience since 1979 Basic baking course at CPCS Teaching experience since 1991 European course at CPCS Teaching experience since 2004 European & Baking & Asian Course at CPCS 3 To Enroll www.cpcsla.com OR call 213.427-5555 Yunjoo Kim Instructor Teaching experience since 1994 Baking Advance Course at CPCS BPPE Approval This institution is a private institution and that it is approved to operate by the bureau. Questions “Any questions a student may have regarding this catalog that have not been answered by the institution may be directed to the Bureau for Private Postsecondary Education (BPPE) at 2535 Capitol Oaks Drive, Suite 400, Sacramento California, 95833, www.bppe.ca.gov, or by calling (916)431-6959, Fax Number: (916) 263-1897.” Review Documents before signing “As a prospective student, you are encouraged to review this catalog prior to signing an enrollment agreement. You are also encouraged to review the school Performance Fact Sheet, which must be provided to you prior to signing an enrollment agreement.” Address where classes are Held CPCS Classes are held in facilities and uses equipment that fully comply with all federal, state and local ordinances and regulation, including fire safety, building safety, handicapped access and health requirements. Classes are held at 266 S Harvard Blvd. #304, Los Angeles, CA 90004 Complaint “A student or any number of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education (BPPE) by calling Toll Free (888) 370-7589 or by completing a complaint form, which can be obtained on the bureau’s website: www.bppe.co.gov” 4 To Enroll www.cpcsla.com OR call 213.427-5555 PROGRAM OFFERINGS CPCB offers 3 excellent programs: 1. EUROPEAN CULINARY ARTS 2. ASIAN CULINARY ARTS 3. PROFESSIONAL CULINARY ARTS 1. EUROPEAN CULINARY ARTS The EUROPEAN CULINARY ARTS program has been designed to prepare students for entry-level employment as a cook and/or to enter private practice with a specialty in the European culinary arts. The course is 390 Clock Hours. Students attend classes for 16 Weeks. Structure is placed on the guidelines emphasized by the American Culinary Federation. The technical portion of the course introduces food handling and food preparation techniques to facilitate the graduate’s ability to address specific problem areas and concerns presented by the client, including classic European, Ethnic, Baking, Cold and Hot Food Preparation, Presentation techniques. The program incorporates fundamentals such as Sanitation and Safety, Use and Application of Culinary Equipments, Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills for competency in the professional area of expertise. Business, Team Work, Presentation Skills and marketing, as well as professional boundaries and ethics, also are emphasized. Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants, corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships, research and development for major food companies, culinary writing, personal chef, and culinary teacher, as well as setting up individual private businesses. Curriculum Requirements of EUROPEAN CULINARY ARTS COURSE CODE Total Instructional Clock Hours NAME OF COURSE Total Credit Units CUL 101 Introduction to Food Service Industry 30 3 SAN 101 Food Safety & Sanitation 30 3 CUL 102 Application & Use of Culinary Equipment 30 3 SCI 101 Nutrition 30 3 CUL 201E European I (Includes European Baking I) 30 3 CUL 202 E European II (Includes European Baking II) 30 3 CUL 203 E European III (Includes European Baking III) 30 3 CUL 221 Purchasing & Cost Control 30 3 CUL 222 – A Practical Kitchen Operations – A 40 4 CUL 223 Restaurant Operation & Menu Planning 30 3 EXT 251 – A Externship – A 80 8 390 39 TOTAL 5 To Enroll www.cpcsla.com OR call 213.427-5555 2. ASIAN CULINARY ARTS The ASIAN CULINARY ARTS program has been designed to prepare students for entry-level employment as a cook and/or to enter private practice with a specialty in the Asian culinary arts. The course is 420 Clock Hours. Students attend classes for 17 Weeks. Structure is placed on the guidelines emphasized by the American Culinary Federation. The technical portion of the course introduces food handling and food preparation techniques to facilitate the graduate’s ability to address specific problem areas and concerns presented by the client, including classic Asian Cold and Hot Food Preparation, Presentation techniques. The program incorporates fundamentals such as Sanitation and Safety, Use and Application of Culinary Equipments, Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills for competency in the professional area of expertise. Business, Team Work, Presentation Skills and marketing, as well as professional boundaries and ethics, also are emphasized. Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants, corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships, research and development for major food companies, culinary writing, personal chef, and culinary teacher, as well as setting up individual private businesses. Curriculum Requirements of PROFESSIONAL CULINARY ARTS COURSE CODE Total Instructional Clock Hours NAME OF COURSE Total Credit Units CUL 101 Introduction to Food Service Industry 30 3 SAN 101 Food Safety & Sanitation 30 3 CUL 102 Application & Use of Culinary Equipment 30 3 SCI 101 Nutrition 30 3 CUL 201 AK Asian – Korean Fusion (Includes Korean Baking) 30 3 CUL 201 AJ Asian – Japanese Fusion (Includes Japanese Baking) 30 3 CUL 201 ACH Asian – Chinese Fusion (Includes Chinese Baking) 30 3 CUL 201 SE Introduction to Barista 30 3 CUL 221 Purchasing & Cost Control 30 3 CUL 222 – A Practical Kitchen Operations – A 40 4 CUL 223 Restaurant Operation & Menu Planning (Includes Baking) 30 3 EXT 251 – A Externship – A 80 8 420 42 TOTAL 6 To Enroll www.cpcsla.com OR call 213.427-5555 3. PROFESSIONAL CULINARY ARTS The PROFESSIONAL CULINARY ARTS program has been designed to prepare students for entry-level employment as a cook and/or to enter private practice. The course is 840 Clock Hours. Students attend classes for 34 Weeks. Structure is placed on the guidelines emphasized by the American Culinary Federation. The technical portion of the course introduces food handling and food preparation techniques to facilitate the graduate’s ability to address specific problem areas and concerns presented by the client, including classic European, Ethnic, Baking, Cold and Hot Food Preparation, Presentation techniques. The program incorporates fundamentals such as Sanitation and Safety, Use and Application of Culinary Equipment, Planning of Menu to provide an integrated approach to learning and to integrate the requisite skills for competency in the professional area of expertise. Business, Team Work, Presentation Skills and marketing, as well as professional boundaries and ethics, also are emphasized. Employment opportunities include positions as chefs and managers in restaurants, fast food chain restaurants, corporate restaurants, catering, institutional food service, cafeteria, hotel, clubs, resorts, spas, cruise ships, research and development for major food companies, culinary writing, personal chef, and culinary teacher, as well as setting up individual private businesses. Curriculum Requirements of PROFESSIONAL CULINARY ARTS COURSE CODE Total Instructional Clock Hours NAME OF COURSE Total Credit Units CUL 101 Introduction to Food Service Industry 30 3 SAN 101 Food Safety & Sanitation 30 3 CUL 102 Application & Use of Culinary Equipment 30 3 SCI 101 Nutrition 30 3 CUL 201E European I (Includes European Baking I) 30 3 CUL 202 E European II (Includes European Baking II) 30 3 CUL 203 E European III (Includes European Baking III) 30 3 CUL 201 AK Asian – Korean Fusion (Includes Korean Baking) 30 3 CUL 201 AJ Asian – Japanese Fusion (Includes Japanese Baking) 30 3 CUL 201 ACH Asian – Chinese Fusion (Includes Chinese Baking) 30 3 CUL 201 SE Introduction to Barista 30 3 CUL 201 LA Introduction to Latin American Cuisine 30 3 CUL 211 Introduction to Baking 30 3 CUL 212 Introduction to Pastry 30 3 CUL 213 Desserts, Plating & Presentation 30 3 CUL 214 Processing of frozen dough 30 3 CUL 215 Quality control of frozen dough 30 3 CUL 216 Beverage Management 30 3 CUL 221 Purchasing & Cost Control 30 3 CUL 222 – A Practical Kitchen Operations – A 40 4 CUL 222 – B Practical Kitchen Operations – B 30 3 CUL 223 Restaurant Operation & Menu Planning 30 3 CUL 224 Catering Operation & Menu Planning 30 3 EXT 251 – A Externship – A 80 8 EXT 251 – B Externship – B 60 6 7 To Enroll www.cpcsla.com OR call 213.427-5555 TOTAL 840 84 Course Descriptions CUL 101 – Introduction to Food Service Industry 30 hours, 3 credits Introduction to the culinary profession, food service industry and history of the profession. SAN 101– Food Safety & Sanitation 30 hours, 3 credits Introduction to basic food and environmental sanitation and safety in a food production area. CUL 102 – Application & Use of Culinary Equipment 30 hours, 3 credits An overview of the proper identification, use, cleaning, safety, handling, and care procedures for a variety of culinary tools. SCI 101 – Nutrition 30 hours, 3 credits An overview of the basic principles of nutrition and its relationship to health. Understand relevant issues in nutrition science, including food allergies, fad diets, nutrient analyses and application of nutrition data to daily living and special diets. CUL 201E – European I (Includes European Baking I) 30 hours, 3 credits Introduction to techniques and methods of European Cuisine. Students gain hands-on experience preparing foods. CUL 202E– European II (Includes European Baking II) 30 hours, 3 credits Study the cuisine of the European countries. Students gain hands-on experience preparing foods. Students gain hands-on experience preparing foods. CUL 203E– European III (Includes European Baking III) 30 hours, 3 credits Application of techniques and methods of European Cuisine. Students gain hands-on experience preparing foods. CUL 201AK – Asian - Korean Fusion (Includes Korean Baking) 30 hours, 3 credits Introduction to techniques, methods and flavors of Korean and Korean Fusion Cuisine. Students gain hands-on experience preparing foods. CUL 201 AJ– Asian - Japanese Fusion (Includes Japanese Baking) 30 hours, 3 credits Introduction to techniques, methods and flavors of Japanese and Japanese Fusion Cuisine. Students gain hands-on experience preparing foods. CUL 201 ACH– Asian - Chinese Fusion (Includes Chinese Baking) 30 hours, 3 credits Introduction to techniques, methods and flavors of Chinese and Chinese Fusion Cuisine. Students gain hands-on experience preparing foods. CUL 201ASE – Introduction to Barista 30 hours, 3 credits Introduction to techniques, methods and flavors of coffee, espresso, and other beverages. Students gain hands-on experience preparing drinks. CUL 201LA– Introduction to Latin American Cuisine 8 30 hours, 3 credits Introduction to techniques, methods and flavors of Different Latin American Cuisine. Students gain hands-on experience preparing foods. CUL 211– Introduction to Baking 30 hours, 3 credits Introduction to the fundamental concepts, skills and techniques of baking. Yeast-raised products, basic cake mixing methods. CUL 212– Introduction to Pastry 30 hours, 3 credits Basic cake Icing, decoration, and assembly. Introduction to basic pie and pastry dough mixing. Students gain hands-on experience preparing pastries CUL 213– Desserts, Plating & Presentation 30 hours, 3 credits Preparation of creams, custards, basic presentation and its application. Prepare a variety of desserts, including crepes, cobblers, soufflés, ice-creams and sorbets. CUL 214– Processing of Frozen Dough 30 hours, 3 credits Learn how to process frozen dough converting to a variety of presentation techniques. CUL 215– Quality Control of Frozen Dough 30 hours, 3 credits Learn how to control of frozen dough to maintain best condition until it completes the process. CUL 216– Beverage Management 30 hours, 3 credits To Enroll www.cpcsla.com OR call 213.427-5555 Students learn how wines, and other beverages are produced, to identify them, and to pair wines and other beverages with foods. Gain an understanding of liquor laws. CUL 221– Purchasing & Cost Control 30 hours, 3 credits Learn about the planning and control process in the food and beverage industry. Problem solving and solution techniques are applied by students in realistic operation situations. Area covered include cost, volume, profit relationships, food costs determination, standard costs, forecasting, sales control and menu pricing. CUL 222– Practical Kitchen Operations - A 40 hours, 4 credits Students practice their culinary skills and training to the test in the school’s kitchen and catering operations. The class is part one of the two, it is intended for students enrolled in the short programs. CUL 222– Practical Kitchen Operations - B 30 hours, 3 credits Students practice their culinary skills and training to the test in the school’s kitchen and catering operations. The class is part two of the two. Students enrolled in long program should attend both Practical Kitchen Operations A & B. CUL 223– Restaurant Operation & Menu Planning 30 hours, 3 credits Instruction in all the aspects of service and management in food operations. Includes food and cash controls, styles of service and dining area merchandising. Receptions, banquets, buffets are covered from bus person to maitre d’. Examines basic principles of menu planning for today’s trends. Techniques of cost control and creation of interesting menus for the different types of establishments in the hospitality/foodservice industry. CUL 224– Catering Operation & Menu Planning 30 hours, 3 credits Instruction in all the aspects of service and management in catering operations. Topics covered include how to determine the menu, food costs, labor costs, calculate head counts, bid for the party, and develop good proposals. CUL 251– Externship - A 80 hours, 8 credits Provides supervised fieldwork experience in industry, it gives hands-on training in a food service/hotel/restaurant establishment. Supervised fieldwork is required. This is part one of two, and it is intended for students enrolled in the short programs. CUL 251– Externship - B 60 hours, 6 credits Provides supervised fieldwork experience in industry, it gives hands-on training in a food service/hotel/restaurant establishment. Supervised fieldwork is required. The class is part two of two. Students enrolled in long program should attend both Practical Kitchen Operations A & B. Textbooks Title: Gisslen Professional Cooking 6th Ed Author: Gisslen, Wayne/ Smith, J. Gerard (PHT) Publisher: Wiley; 6 edition (March 3, 2006) ISBN-10: 047166376X ISBN-13: 978-0471663768 Title: Professional Baking Author: Wayne Gisslen Publisher: John Wiley & Sons ISBN-10: 1118083741 ISBN-13: 978-1118083741 Title: American Dietetic Association Complete Food and Nutrition Guide Author: Duyff Publisher: Wiley; 4th, Revised and Updated Edition (February 21, 2012) ISBN-10: 0470912073 ISBN-13: 978-0470912072 Title: Asian Grilling: The Essential Kitchen Series Author: Vicki Liley Publisher: Periplus Editions; Reprint edition (June 1, 2001) ISBN-10: 9625939377 9 To Enroll www.cpcsla.com OR call 213.386.2727 ISBN-13: 978-9625939377 Title: Secrets of French Home Cooking Hb Author: Marie-Pierre Moine Publisher: Conran (September 1994) ISBN-10: 1850296448 ISBN-13: 978-1850296447 Title: Barefoot Contessa Foolproof: Recipes You Can Trust [Hardcover] Author: Ina Garten California Premier Culinary School Publisher: Clarkson Potter; First Edition (October 30, 2012) ISBN-10: 0307464873 ISBN-13: 978-0307464873 Title: World Food Thailand (World Food Series) [Hardcover] Author: Judy Williams Publisher: Thunder Bay Press (CA) (August 2003) ISBN-10: 1592231314 ISBN-13: 978-1592231317 ADMISSIONS INFORMATION Admissions Requirement All applicants are required to complete a personal interview with a counselor in order to mutually determine whether the program meets the needs of the applicant. During this process, the school administers the Wonderlic test to all applicants. In addition, all applicants must be able to demonstrate access to fiscal resources adequate to meet the financial obligations associated with the training. All applicants must achieve a minimum set score of 14 on the Wonderlic Test in order to be accepted for admission. All students without a High School diploma or equivalent who demonstrate that they have the "ability to benefit" from the program through successful completion of the Wonderlic examination are accepted pending the results of a personal interview with an admissions advisor. All students, including those with physical or mental handicaps, are considered for acceptance according to the admissions standards stated in this catalog. The school reserves the right to change tuition and fees, make curricular changes when necessary, and make substitutions in books and supplies as required without prior notice. Any changes in tuition or fees will not affect a student already in attendance or enrolled. Admissions Policy Students assume the responsibility for payment of the tuition costs in full, either through direct payment or through a financial assistance plan. All financial arrangements must be made before the beginning of classes. The school will contact students who are delinquent in paying tuition and fees. They will then be counseled and encouraged to make specific arrangements with the school in order to remove their delinquency and remain in good financial standing. English Proficiency Students are required to speak English when an instructional setting necessitates the use of English for educational or communication purposes. All classes are taught in English. Transfer Out “NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS EARNED AT INSTITUTION. The transferability of credits you earn at California Premier Culinary School is at the complete discretion of an institution to which you may seek to transfer. Acceptance of the diploma or certificate you earn in California Premier Culinary School is also at the complete discretion of the institution to which you may seek to transfer. If the credits, diploma, or certificate that you earn at this institution are not accepted at the institution to 10 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School which you seek to transfer, you may be required to repeat some or all of your course work at the institution. For this reason you should make certain that your attendance at this institution will meet your educational goals. This may include contacting an institution to which you may seek to transfer after attending California Premier Culinary School to determine if your credits, diploma or certificate will transfer.” Articulation Agreement This Institute has not entered into an articulation or transfer agreement with any other College or University. Profession CPCS’s educational programs are designed to lead to positions in professional, occupational, trade, or career fields that do NOT require licensure in California If you seek positions in a career field that requires any license, certificate, permit, or similar credential that a person must hold to lawfully engage in a profession, occupation, trade, or career field, please find a Continuing educational program that is designed to obtain licensure. Prospective students are entitled to receive notice to that effect and a list of the requirements for eligibility for licensure established by the state including any applicable course requirements for licensure established by the state. Holidays (2012 & 2013) 2012 Monday, January 2* New Year's Day Monday, January 16 Birthday of Martin Luther King, Jr. Monday, February 20** Washington's Birthday Monday, May 28 Memorial Day Wednesday, July 4 Independence Day Monday, September 3 Labor Day Monday, October 8 Columbus Day Monday, November 12*** Veterans Day Thursday, November 22 Thanksgiving Day Tuesday, December 25 Christmas Day 2013 Tuesday, January 1 Monday, January 21 Monday, May 27 Thursday, July 4 Monday, September 2 Monday, October 14 Thursday, November 28-29 Wednesday, December 25 New Year’s Day Birthday of Martin Luther King, Jr. Memorial Day Independence Day Labor Day Columbus Day Thanksgiving Day Christmas Day 11 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School FINANCE INFORMATION Tuition Table for Programs Tuition Table Tuition Registration Fee (Nonrefundable) Books & Supplies (Estimated) *STRF Non-Refundable Charge (total tuition rounded to the nearest $1,000 multiply by .0005) Total Program Fee Professional Culinary Arts $12,575 $75 Asian Culinary Arts $6,290 $75 European Culinary Arts $5,735 $75 $1,000 $525 $465 $6.50 $3 $3 $13,656.50 $6,893 $6,278 Student Tuition Recovery Fund (STRF). (a) The fund exists to relieve or mitigate economic losses suffered by a student in an educational program as defined in section 94837 of the Code at a qualifying institution, who is or was a California resident or was enrolled in a residency program, if the student enrolled in the institution, prepaid tuition, paid the assessment, and suffered loss as a result of any of the following: (1) The closure of the institution; (2) The institution's failure to pay refunds or charges on behalf of a student to a third party for license fees or any other purposes, or to provide equipment or materials for which a charge was collected within 180 days before the closure of the institution; (3) The institution's failure to pay or reimburse loan proceeds under a federally guaranteed student loan program as required by law or to pay or reimburse proceeds received by the institution prior to closure in excess of tuition and other costs; (4) A significant decline in the quality or value of the educational program within the 30-day period before the closure of the institution or, if the decline began before that period, the period of decline determined by the Bureau, to a degree that results in the institution's failure to meet minimum operating or academic standards; and (5) The student's inability to collect a judgment entered against a qualifying institution for a violation of the Act, subject to all of the following: (A) The student has reasonably tried, and failed, to collect on the judgment. The Bureau will determine the reasonableness of the effort on a case-by-case basis; (B) The Bureau receives the student's application within 4 years from the school's closure; (C) The student has not received reimbursement or forgiveness from any other source. (b) A student whose total charges were paid by a third-party payer is not eligible to make a claim. Note: Authority cited: Sections 94803, 94877 and 94923, Education Code. Reference: Sections 94874.1, 94923, 94926, 94927 and 94927.5, Education Code, Title 5, California Code of Regulations, Division 7.5, section 76120 Registration Fee Registration fee of $75 must be made when the student is registering. 12 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School Recreational Vocational Cooking Course COURSE TUITION REGISTRATION FEE BOOKS (Estimated Cost) Uniform TOTAL COST European $2,100.00 $50.00 Included Included $2,150.00 Korean Fusion $1,365.00 $50.00 Included Included $1,415.00 Japanese Fusion $1,450.00 $50.00 Included Included $1,500.00 Baking & Desserts $1,215.00 $50.00 Included Included $1,265.00 Payment Methods CPCS accepts payment for tuition, books, equipment and other fees through cash payment, VISA, MasterCard, or personal or company check. CPCS will also assist students in applying for student financial assistance in order to defray the cost of their education. At the school's discretion, installment payments may also be arranged. All outstanding student account balances are billed directly to the student upon graduation or termination. Failure to satisfy delinquent accounts within a reasonable time period will result in the account being submitted to a collection agency for processing and the student will not be allowed to graduate. If student wishes to pay in payments, the entire payments can be made four times. Each payment will be 25% of the total tuition within the period of the program student takes. (Recreational course does not count.) Other Fees Returned Check $35 Cancellation, Withdrawals & Refund Policy Cancellation, Withdrawal and Refund Rights You have the right to cancel this agreement for educational services including any equipment and obtain a refund of charges paid through attendance at the first class session, or the seventh day after enrollment, whichever is later. Business day means a day on which you were scheduled to attend a class. Cancellation occurs when you give a written notice of cancellation. You can do this by mail, in person, by FAX or telegram. The notice of cancellation, if mailed is effective when deposited in the mail, properly addressed with postage prepaid. This notice need not take any particular form; it needs only to state you wish to cancel the agreement. You will be given two notices of cancellation forms on the first day of class. If you cancel this agreement, the School will refund any money that you paid within 30 days after your notice is received. Students are advised that notification of withdrawal or cancellation must be made in writing. The Cancellation Notice must be addressed to: California Premier Culinary School 266 South Harvard Blvd #304 Los, Angeles California 90004 If the School has given you any equipment, you shall return the equipment within 30 days of the date you signed a cancellation notice. If you do not return this equipment within this 30-day period, the School may keep an amount out of what you paid that equals the cost of the equipment. The total amount charged for each item of equipment shall be separately stated. The amount charged for each item of equipment shall not exceed the equipment’s fair market value. The institution shall have the burden of proof to establish the 13 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School equipment’s fair market value. The school is required to refund any amount over that as provided above, and you may keep the equipment. You have the right to withdraw from a program of instruction at any time. If you withdraw from the course of instruction after the cancellation period as in paragraph 1, the School will remit a refund less non-refundable registration fee and non-refundable STRF fee within 30 days following your withdrawal. You are obligated to pay only for educational services rendered and unreturned equipment. The refunds shall be the amount you paid for instruction multiplied by fraction, the numerator of which is the number of hours of instruction, which has not been received but for which you have paid, the denominator of which is the total number of hours of instruction from which you have paid. If you obtain equipment, as specified on the first page of this agreement, and return it in good condition within 30 days following the date of your withdrawal, the School shall refund the amount paid by you for the equipment. If you fail to return the equipment in good condition within 30 days, the School may retain the lesser amount of a pro rata portion as described below (up to 60% of course completion) or documented cost of the listed equipment. You are liable for the amount, if any, by which the pro rata or documented cost of the equipment exceeds the refund amount. If the amount you have paid is more than the amount that you owe, then a refund will be made within 30 days of your withdrawal. If the amount that you owe is more than the amount you paid, then you will have to make arrangements to pay it. If the student obtains a loan to pay for an educational program, the student will have the responsibility to repay the full amount of the loan plus interest, less the amount of any refund. If the student is eligible for a loan guaranteed by the federal or state government and the student defaults on the loan, both of the following may occur: The federal or state government or a loan guarantee agency may take action against the student,, including applying any income tax refund to which the person is entitled to reduce the balance owed on the loan. The student may not be eligible for any other federal student financial aid at another institution or other government assistance until the loan is repaid. Hypothetical Refund Example—Certificate Programs: Assume you enrolled in a 720-hours (24 semester units) course, which costs $5,500.00 for tuition, $75.00, and a STRF fee and $250.00 for books. Assume you made a payment of $2,000.00 ($1,860.00 towards tuition, $65.00 for a book, and the $75.00 registration fee and the STRF fee. Assume you withdrew after completing 100 hours, which represents 13.9% of the 720 hours. The cost of 100 hours of training is $764.50. The total refund you are entitled to is $1,160.50. If you did not return the $65 book in “as new” condition, then the refund will be $1,095.50. For the purpose of determining the amount you owe, you shall be deemed to have withdrawn from the course when any of the following occurs: (a) You notify the School of your withdrawal or the actual date of withdrawal; (b)School terminates your enrollment; (c) You fail to attend classes for a three-week period; (d) You fail to return from a leave of absence. In this case, the date of withdrawal shall be deemed to be the last date of recorded attendance. If the student has received federal student financial aid funds, the student is entitled to a refund of moneys not paid from federal student financial aid program funds Withdrawal Date For the purpose of determining the amount a student owes for the time he/she attended, the student shall be considered to have withdrawn from the course when any of the following occurs: 1. The student notifies the school of the student’s withdrawal or the actual date of withdrawal, whichever is later. 2. The school terminates the student’s enrollment as provided in the agreement. 3. The student fails to attend classes for a 3-week period. In this case, the date of withdrawal shall be the last date of recorded attendance. 14 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School Loans If a student obtains a loan to pay for an educational program, the student will have the responsibility to repay the full amount of the loan plus interest, less the amount of any refund, and that, if the student has received federal student financial aid program funds. Title IV FINANCIAL AID At the present time, CPCS is unable to offer federal financial aid to students. ACADEMIC INFORMATION Class Schedules Program Days of Week Hours Professional Culinary Arts Monday – Friday Monday – Friday Monday – Friday Monday – Friday 10:00a.m - 3:30 p.m. (30min lunch) 6:00 p.m. - 9:00 p.m. To be determined To be determined Asian Culinary Arts European Culinary Arts Start Dates for 2012-2013 2012 January 2nd March 5th June 4th September 3rd 2013 January 2nd March 4th June 3rd September 2nd Unit of Credit One quarter credit hour is granted for the successful completion of either 10 clock hours of instruction in a lecture setting; 20 clock hours of instruction in a laboratory setting; or 30 clock hours of instruction in an externship setting, or an appropriate combination of all three. One clock hour is equivalent to a minimum of 50 minutes. Satisfactory Academic Progress & Policy CPCS’s attendance policy approximates the expectations found in a work situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the food service industry. At the time the student moves from education and training into a career, employers will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of CPCS consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. Students who are excessively absent (20% or more of classroom hours) will be placed on probation without notice. If student’s attendance does not improve, the student will be dropped from the course. Students will not be readmitted without approval of the primary instructor and School Director. If a student is absent for a test he/she will not be given an opportunity to retest nor is he/she allowed to turn in homework late. Makeup classes may be required at the discretion of the instructor and with approval of the Director. A student is considered tardy when arriving 10 minutes or more after the start of class, or leaving 10 minutes or more before the end of class. Tardiness and early departures are included in the student’s attendance record of absences. 15 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School One tardy equals one hour of absence; One early departure equals one hour of absence; One tardy and one early departure on the same day equals one hour of absence. Grading System Standard Evaluation of student achievement will be based on meeting the objectives for each class. Grade Point Average (GPA) Grade reports are issued to students at the completion of each term. Grades are based on the quality of work as shown by written tests, laboratory work, term papers, and projects as indicated on the course syllabus. The grading scale is as follows: Letter Grade A B C D F W I Quality Points 4.0 3.0 2.0 1.0 0.0 0.0 0.0 Percentage 100 – 90 % 89 – 80 % 79 – 70 % 69 – 60 % Below 59 % - Indicator Excellent Good Average Below Average Failing Withdrawal Incomplete Application of Grades and Credits The chart above describes the impact of each grade on a student’s academic progress. For calculating the rate of progress, grades of F (failure), W (withdrawn), and I (incomplete) are counted as hours attempted, but are not counted as hours successfully completed. A W will not be awarded after reaching 60% of the term. Withdrawal after reaching 60% of the term will result in the student receiving a F. The student must repeat any required course for which a grade of F or W is received. Students will only be allowed to repeat courses in which they received a D or below. In the case of a D or F, the better of the two grades is calculated into the cumulative grade point average. Both original and repeated credits will be counted as attempted credits in rate of progress calculations. A W grade is not replaced when a student repeats the course. Full tuition will be charged for any portion of the program that is re-taken. To receive an incomplete (I), the student must petition, by the last week of the term, for an extension to complete the required course work. The student must be satisfactorily passing the course at the time of petition. Incomplete grades that are not completed within two weeks after the end of the term will be converted to an F and will affect the student’s cumulative grade point average. The school reserves the right to extend the time needed to makeup an incomplete grade. Repeating Course Policy The course retake policy is offered to students who have unsuccessfully completed a course and received a failing grade (F). The student will be charged tuition at the appropriate rate. Experiential Credit CPCS does not offer Experiential Credit. Distance Education CPCS does not offer distance education. 16 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School Maximum Time in Which to Complete: Students are not allowed to attempt more than 1.5 times, or 150%, of the number of hours in their program of study. The requirements for rate of progress are to assure that students are progressing at a rate at which they will complete their programs within the maximum timeframe. Graduation Requirements A certificate of completion will be awarded to those students meeting the graduation requirements. Students eligible for a certificate of completion are those who have satisfactorily completed their course of study with appropriate number of hours with a cumulative grade point average of 2.0 (C Average), who have passed the final exam with a letter grade of C or better, and who have fully paid all tuition charges. If a third-party is paying for your course, the school will not issue the course completion certificate until the course has been completely paid in full. If a student does not meet graduation requirements, records of his/her attendance and grading will be maintained through official transcripts. Attendance Policy At least once a week, the school’s administrator monitors the student attendance cards of all active students and calls those students that have missed one or two days during that week. Students are required to have an overall attendance rate of 80% or more to meet the minimum attendance requirement of the program. Probation and Dismissal Policies A student who has consecutively missed more than one-fourth of the scheduled class hours in any given level or module will be put on probation until the end of the next scheduled level or module. A student who has missed more than one-third of the scheduled class hours in any given level or module will be put on probation until the end of the next scheduled level or module. A probation letter will be sent to that student. Leave Of Absence Students are entitled to take only one leave of absence during any academic year. The duration of the leave of absence may not exceed sixty days. Requests for leave must be submitted in writing to the School Director and must include an anticipated return date and be signed by the student. Failure to return to school as scheduled without prior written notification to and approval from the School Director will result in immediate dismissal. Any refund due will be made within thirty calendar days from the end of an approved leave of absence. The School Director may grant leaves of absence and/or waive interim satisfactory standards for circumstances of poor health, family crisis, or other significant occurrences outside the control of the student. It must be demonstrated by the student that the circumstances had or will have an adverse impact on the student's satisfactory progress in the academic program. No waivers will be provided for graduation requirements. Time for an approved leave of absence will not be included in the calculation of a student's maximum program length. Student Conduct Requirements Students are expected to dress and act properly while attending classes. At the discretion of the school administration, a student may be dismissed from school for a serious incident or repeated incidents of an intoxicated or drugged state of behavior, possession of drugs or alcohol upon school premises, possession of weapons upon school premises, behavior creating a safety hazard to other persons at school, disobedient or disrespectful behavior to other students, an administrator, or faculty member, or any other stated or determined infractions of conduct. 17 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School Termination, Appeal & Reinstatement Should students find it necessary to discontinue their training, they should arrange to meet with the School Director to discuss their situation and submit written notification of their request. Students shall be terminated for failure to Meet minimum standards for academic progress, Meet the minimum conduct standards of the school, or Fulfill their financial obligations according to their agreement with the school. Whether termination of enrollment is voluntary or involuntary, students should realize that they will remain obligated for the amount of tuition and fees due the school based on the refund policy. Students have the right to appeal dismissal decisions made by the school administration by submitting a written request to the School Director describing any mitigating circumstances or conditions, which warrant special consideration. If the appeal is accepted, the student may be reinstated according to special terms and conditions stipulated by the School Director. Apart from the registration fee of $75 there are no other administrative costs associated with withdrawal or termination. Unofficial Withdrawal If the student fails to attend school for more than 15 school days, the school will consider the student a drop and automatically withdraw him/her from the program. Automatic Withdrawal A student will automatically be withdrawn from the program for the following reasons: Failure to attend school for 15 consecutive class days. Failure to return from an approved leave of absence on the scheduled return date. Failure to maintain satisfactory progress for two consecutive modules. Failure to fulfill financial agreements. Failing any course in the program twice during one enrollment period. Plagiarism Students are cautioned that all College instructors require that each student his/her own original work. Any student(s) violating this policy by turning in work copied from another student may be subject to the consequences of unethical practices set forth in this catalog. Expulsion The following practices are causes for expulsion: - Cheating – The unauthorized use of study aids, examination files, and other related materials, and receiving unauthorized assistance during any academic exercise. - Fabrication- The falsification or invention of any information in an academic exercise. - Facilitating Academic Dishonesty- The intentional helping or attempting to help another student to commit an act of academic dishonesty - Plagiarism- The intentional or conscience representation of words, ideas, or work of other as one’s own in an academic exercise. Appeal Suspended or terminated students may appeal the school's decision in writing to the School Director. The 18 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School school must receive the appeal from the student within three business days of being notified of the dismissal. All appeals will be responded to within ten (10) business days of receipt by the school. Academic Advisement All students are provided with personal assistance regarding program requirements and scheduling. In addition, individual assistance and advising are readily available to students with special academic difficulties. Enrollees are encouraged to request an appointment with their instructor immediately if any scholastic problems arise. All students are urged to take advantage of this valuable assistance. CPCS welcomes any suggestions as to ways in which any aspect of the school can be improved. Suggestions should be directed to the school’s president. STUDENT SERVICES INFORMATION Library An on-line reference library is available to all students, staff and faculty. The library contains sufficient space for housing the research and reference materials of the university. The computer center provides students with access to the Internet. This enables students to access contemporary, historical, and ancient references from the finest research libraries. This process also greatly enhances the learning experiences of graduate students and serves to broaden their perspectives. Study tables are available to facilitate student use of library materials. References To Public Libraries: Los Angeles Central Library 630 W 5th St. Los Angeles, CA 90071 (213) 228-7000 www.lapl.org Los Angeles Public Library | Wilshire 149 North Saint Andrews Place, Los Angeles, CA 90004 (323) 957-4550 www.lapl.org/branches/Branch.php?bID=29 Los Angeles Public Library | Pio Pico - Koreatown 694 South Oxford Avenue, Los Angeles, CA 90005 (213) 368-7647 www.lapl.org/branches/Branch.php?bID=3 Facilities & Equipment This building has been remodeled to accommodate 4 classrooms, the library and student lounge, and faculty and administrative offices. Sufficient space within the offices is available to provide security of student records and files. For further information, please visit our website at www.cpcsla.com. Also, the student lounge has computers equipped with internet. CPCS offers equipment aids and facilities relating culinary studies Student Orientation During orientation, a school administrator will familiarize the student with the College Facilities, services, grading policies, graduation requirements, etc. as described tin this catalog. CPCS welcomes any suggestions as to ways in which any aspect of the school can be improved. Suggestions should be directed to the school’s CEO. 19 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School Current Student information It is important that students notify the school be of any change in their residence or telephone numbers. Current and accurate personal information is necessary in the event of an emergency. Placement Services/Job Placement Assistance CPCS offers assistance to unemployed students and for graduates of our vocational programs in order to help them to perform the below tasks related to a job search effort. This assistance consists primarily of educating students in developing the ability to successfully perform these tasks as they begin to seek employment. These tasks are: 1. 2. 3. 4. 5. 6. 7. 8. Preparing resumes Developing job interviewing skills Identifying job position openings Following up with employers after interviews Negotiating wages and benefits Maintaining employment once hired Securing opportunities for advancement once hired Developing and utilizing a network of professional contacts who can aid the job search effort The CPCS school administrator is responsible for maintaining all job referral activities and for locating jobs within the local business community. The CPCS school administrator will attempt to set up interviews for as many graduates as possible with local businesses and industries. It is the CPCS school administrator’s job to develop and maintain a job network in the area. Guarantee Disclaimer California Premier Culinary School and staff and faculty are committed to assisting graduates to find gainful employment in the food industry but will not and cannot guarantee employment to any student, recent graduate, or alumni of the school. Completion and Placement Rates Please refer to Student Performance Fact Sheet. Occupational Information Occupations to which this course is represented to lead are: Chef hotel & restaurant Sous Chef Hotel & restaurant Cook / hotel & restaurant 313.131-014 313.131-026 313.361-014 Related Occupational Guides Cooks, Short Order and Fast Food Sushi Chef Line Chef 313.361-018 313.361-030 313.361-014 Family Rights & Privacy Act California Premier Culinary School complies with the confidentiality and students accessibility provision of the Family Right and Privacy Act of 1974 (P.L. 93-380, section 438), commonly known as the Buckley Amendment. Confidentiality of student records is strictly protected. Information on students is not available to anyone without: 1. Written request/release from the student 2. A court order, or 3. Other oversight agency’s requirements. 20 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School However, parents of minors and guardians of "tax dependent" students have the right to inspect and challenge the information contained within the records of a specific student. An appointment should be scheduled with School Director or Administrator if a file inspection is required. A student may access his/her own records by submitting a written request to the school. Grievance Procedure From time to time, differences in interpretation of school policies will arise among students, faculty, and/or the administration. Persons seeking to resolve problems or complaints should first contact the instructor in charge. Requests for further action may be made to the School Director. When such differences arise, usually a miscommunication or misunderstanding is a major contributing factor. For this reason, we urge both students and staff to communicate any problems that arise directly to the individual (s) involved. If the problem cannot be resolved in this manner, the School Director should be contacted. Normally, the informal procedure of “discussing” the difference(s) will resolve the problem. In addition to complaints previously stated and appeals of an academic nature a student has a right to complain to the institution. If a student wishes to file a written complaint, they may do so. All written complaints will be resolved within 10 days and will be sent to the student in writing. Student Activities and Programs CPCS provides a variety of services and programs designed to assist students during their matriculation. Recognizing that a well—rounded education demands attention to personal as well as professional growth, the College encourages students to include their families, friends, and significant others in the educational process. In addition, the college sponsors activities and organizations to foster integration of personal and professional development. Study Groups Students are encouraged to form study groups with other CPCS students enrolled in the same program. Study groups strongly aid in the learning process through group discussion and exam preparation. Experience has shown that students who participate in study groups improve their overall academic performance, and understanding of course subject matter. Medical, Dental, Psychological Care Successful progression through a program of study requires sufficient sleep, exercise and a proper diet. If the student requires medical and/or dental appointments should be made after school hours. If a student is in need of personnel psychological counseling, the CEO will provide a listing of services in the community. Pregnancy Upon confirmation of pregnancy, the student must provide the CEO with a written statement from her attending physician indication approval for continuation of course of study without limitations. Visitors Parents, spouses, prospective employers, etc. are cordially invited to visit the school at any time, with appropriate notice to the school. Special arrangements will be made for groups. Anyone, who disrupts the smooth operation of the school, may be asked to leave the premises immediately. Students are not allowed to bring children into the class rooms/ laboratories without approval from the administration. Housing Information/Non-Residential The program at CPCS is non-residential. While CPCS does not maintain dormitory facilities and has no responsibility to find or assist a student in finding housing, information on housing is available in the 21 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School Admissions office. Costs vary for students as some live alone and other share housing with friends or relatives. Home-stay usually costs about $500-$700 with one meal depending on the home provider. Living modestly, one should expect to pay between $1,000 and $1,500 for living expenses including rent. Retention of Records CPCS will maintain student records for five (5) years, as required by the state law. Student transcripts will be maintained indefinitely. GENERAL INFORMATION This institution has received an approval to operate from the Bureau for Private Postsecondary and Education. Physical Description of School California Premier Culinary School is located at 266 South Harvard Blvd. #304, Los Angeles, CA. 90004, occupies approximately 100 people Free Parking CPCS proudly provides plenty available free parking spaces (150 lots). This parking lot is safe with security guard. It is easy to access in and out. Convenience of the Campus Location The campus is located heartbeat from downtown Los Angeles. The city with its cosmopolitan population, its wide selection of cultural and social activities and its ideal location, is one of the most popular choices for students or visitors coming to the United States. The school is located near the prestigious Mid-Wilshire section of the city, close to shops, restaurants, theaters, museums, and other cultural attractions. Average class size CPCS wants to give good attention to each student at both laboratory and lecture classes. CPCS instructors provide supervision and guidance, which promotes confidence and support. Laboratory Classes – No more than 12 students Lecture Classes – No more than 12 students Transportation CPCS feels that lack of access to transportation should not be a barrier to education. A variety of transportation options are available to students and faculty. Located on 3rd street and Harvard boulevard, CPCS is on a major transportation corridor. There is frequent bus service to downtown as well as to the beach cities and other suburban areas via access to the new Metro Rail Red system. It provides service to downtown Los Angeles and direct connections to south-central Los Angeles and Long Beach on the Blue Line. For Metro and MTA riders, a student discount is available by presenting their CPCS student I.D. and proof of enrollment. Non-Discrimination Policy California Premier Culinary School is non-sectarian and does not discriminate with regard to race, creed, color, national origin, age, sex, disability or marital status in any of its academic program activities, employment practices, or admissions policies. 22 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School Drug and Substance Abuse Policy The California Premier Culinary School is committed to maintaining a comfortable and safe environment in which our employees can work and our students can pursue their academic objectives. Our commitment to helping to promote healthy lifestyles for our students and staff has resulted in the creation of a program designed to prevent the abuse of illicit drugs and alcohol. We are concerned for you, as an individual, as well as for the well being of those around you. We strongly encourage you to participate in this program if you or someone close to you is experiencing a problem with substance abuse, or if you simply wish to become better educated regarding the various drugs and the health hazards they pose and the possible legal consequences of participating in drug related activities. Any inquiries regarding this program can be made confidentially through the School Director. The Prevention of Abuse/Use of Alcohol and Other Substances No person may use, possess, sell or distribute alcohol or other illegal controlled substances, nor may use or possess drug paraphernalia, on school grounds or at school-sponsored events, except drugs as prescribed by a physician. This prohibition applies to all students as well as employees. The term "alcohol and other substances" shall be construed throughout this policy to refer to the use of all substances including, but not limited to, alcohol, marijuana, cocaine, LSD, PCP, amphetamines, heroin, and any of those substances commonly referred to as "designer drugs". The inappropriate use of prescription and over-the-counter drugs is also prohibited. Additionally, the following persons shall be prohibited from entering school grounds or school-sponsored events: any person exhibiting behavior, conduct or personal or physical characteristics indicative of having used or consumed alcohol or other substances. Bankruptcy CPCS has NO pending petition in bankruptcy in NOT operating as a debtor in possession, has NOT filed a petition within the preceding five years, or had a petition in bankruptcy filed against it within the preceding five year that resulted in reorganization under Chapter 11 of the United States Bankruptcy. Telephone Emergency calls will be transmitted to the students as received. VISA California Premier Culinary School does not offer visa services. 23 To Enroll www.cpcsla.com OR call 213.386.2727 California Premier Culinary School School Catalog Receipt California Premier Culinary School (CPCS) 266 S Harvard Blvd. #304 Los Angeles, CA 90004 I have received a copy of the school catalog that contains the rules, regulations, course completion requirements, and costs for the specific course in which I have enrolled. Print Name (Last, First) Signature Enrolled By: Date: 24